Name: Rice Flour Muffins: An Easy Gluten Free Recipe
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: Salvadorian
Ingredients: 1/2 Cup Brown Rice Flour; 1/2 Cup White Rice Flour; 4 TBSP Butter (Softened); 1/2 Cup Parmesan Cheese; 1 Cup Greek Yogurt (I use plain but you can use vanilla if you wish); 1/2 Cup Sugar; 3 Eggs; Sesame Seeds (To top); 1 TSP Baking Soda

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This recipe for rice flour muffins is based on a recipe for Salvadorian breakfast cakes. This recipe is delicious, easy, and super simple to make.

Rice Flour Muffins: An Easy Gluten Free Recipe!

I love muffins. Lately it has been a tie between my gluten-free blueberry muffins, gluten-free blackberry muffins, and my cranberry orange muffins! I love these rice flour muffins as they are a savory muffin which is not very usual. This is a great recipe. Let's make our rice flour muffins.

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⭐️ Tips, Tricks, and Alterations:
❤️ Why you will love these muffins:
📃 Ingredients for rice flour muffins:
📖 How to make rice flour muffins:
⍰ How to store these rice flour muffins?
⍰ What do I need to know about rice flours?
Rice Flour Muffins: An Easy Gluten Free Recipe

⭐️ Tips, Tricks, and Alterations:

I use Greek yogurt in this recipe but you can sub in sour cream if you want it to be richer.

I use a mix of brown rice flour and white rice flour in this recipe, you can use just rice flour if you do not wish to pay the extra cost to buy both.

This is not a thick batter. It is not a thin batter either, it is a nice in-between. These are fluffy muffins due to the yogurt being added.

This is not an overly vegan friendly recipe. However, if you were to try to convert it (which I have not) you would have to use a vegan yoghurt, egg replacement (flax eggs), a vegan sugar (such as coconut sugar), a vegan parmesan.

You cannot substitute baking powder for baking soda.

If you do not have a full sized oven, you can bake these in a toaster oven.

I do not use muffin liners to line my pan. I simply make the muffin cups by greasing the pan and placing the batter directly into it.

For best results, always follow the recipe card.

You can use white or black sesame seeds.

❤️ Why you will love these muffins:

They take almost no time to make, which is amazing. You need very few pieces of equipment: a large mixing bowl for a mixmaster or a hand mixer, muffin tin (also known as a muffin pan), paddle attachment.

You do not have to worry about a bunch of different gluten free flours (like oat flour or potato starch, tapioca starch, or even a gluten free all purpose flour). They stay spongey and delicious for several days and they are easy to store. Plus, rice flour is generally cheap so in terms of making gluten-free muffins, this is great!

These are the best part of the morning as they are a delicious and easy gluten free breakfast.

📃 Ingredients for rice flour muffins:

Rice Flour: I use a combination of rice flour in this recipe meaning I use both brown rice flour and white rice flour.
Butter: I use unsalted butter in this recipe because we get enough saltiness from the cheese in this recipe
Parmesan Cheese: This is the savory aspect of our muffins and offers an umami flavor and saltiness to the muffins.
Greek Yogurt: This makes the batter light and fluffy
Sugar: To add a bit of sweetness to our rice muffins
Eggs: The eggs serve as our binding agent in this recipe
Baking Soda: This helps the muffins rise
Sesame Seeds: Sesame seeds top the muffins, They add a nice textural difference as well as some sweetness to the muffins

📖 How to make rice flour muffins:

Preheat oven to 350° degrees F
Cream your butter and sugar: Using softened butter (not melted butter) place the butter into the large bowl in a standing mixer. Scrap the sides of your bowl to make sure everything mixes well. Add eggs one at a time until each is fully incorporated and mixture is smooth.
Add your rice flour: cheese, yogurt, and baking soda. Mix until smooth. Scoop the batter into your muffin tin (make sure it is greased) and cover the batter in sesame seeds.
Place the muffins: into the preheated oven and bake for 20-23 minutes. Until they look a nice light gold color on the top. Remove from oven and place muffin tins on a wire rack, allow to cool a bit before removing. Serve immediately thereafter.

creamed butter and sugar, with eggs in a mixing bowl — Cream the butter and sugar. Then add the eggs

wet and dry ingredients in a mixing bowl — Once the wet ingredients are mixed, add the dry ingredients

rice muffin batter in a muffin tin — Grease the muffin tin and place the batter inside. Top with sesame seeds

⍰ How to store these rice flour muffins?

You can store this in an airtight container at room temperature for a few days. Otherwise, you can freeze them by placing them in a freezer safe container or bag for up to 3 months. Be sure to mark the container with the date so you know when they are best until.

⍰ What do I need to know about rice flours?

The main difference between sweet rice flour (also known as glutinous rice flour) and regular rice flour lies in the type of rice used and the properties of the flour produced. Here's an overview of different types of rice flours:

Sweet Rice Flour (Glutinous Rice Flour):
- Source: Made from short-grain glutinous rice, which contains a high amount of starch with a sticky and elastic texture.
- Properties:
  - Has a higher starch content compared to regular rice flour.
  - Lacks gluten despite the name "glutinous"; it is gluten-free.
  - Adds a chewy and sticky consistency to dishes.
  - Often used in Asian cuisines for making rice cakes, dumplings, and other desserts.
White Rice Flour:
- Source: Made from long-grain or short-grain white rice.
- Properties:
  - Gluten-free.
  - Light and fine texture.
  - Neutral flavor.
  - Used in various culinary applications, including baking, thickening sauces, and as a coating for fried foods.
Brown Rice Flour:
- Source: Made from whole brown rice grains.
- Properties:
  - Gluten-free.
  - Nutty flavor and slightly coarser texture compared to white rice flour.
  - Contains more nutrients and dietary fiber due to being made from whole grains.
  - Suitable for gluten-free baking and cooking.
Rice Starch:
- Source: Extracted from rice, often short-grain rice.
- Properties:
  - Pure starch with a very fine texture.
  - Used as a thickening agent in cooking and baking.
  - Gluten-free.
Rice Bran Flour:
- Source: Made from the bran layer of rice.
- Properties:
  - Contains the outer bran layer, providing more fiber and nutrients.
  - Has a coarser texture compared to white rice flour.
  - Suitable for adding nutritional value to baked goods and recipes.
Black Rice Flour:
- Source: Made from black or purple rice.
- Properties:
  - Unique color and a slightly nutty flavor.
  - Contains antioxidants due to the pigments present in black rice.
  - Used in specialty dishes and for a visually striking effect in certain recipes.

When substituting rice flours in recipes, it's essential to consider the specific properties of each type, as they can affect the texture and taste of the final product. Gluten-free rice flours are commonly used in gluten-free and allergen-friendly cooking and baking.

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Thank you so much!
Laura

🔎 Looking for other gluten free recipes?

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